June 2018

New York Program News



C-CAP NY Scholarship recipients at this year’s College 101 at New York City College of Technology on June 22



Starting on June 27, 40 of our New York high school students began C-CAP’s 4-day intensive Job Training at the Institute of Culinary Education (ICE). Through the full Job Training and Internship Program, students will build a solid foundation for future employment, gaining valuable hands-on work experience along the way.



College 101, hosted at New York City College of Technology (City Tech) on Friday, June 22, offered our C-CAP scholarship recipients the chance to learn about life on a college campus, how to access on-campus resources, and financial success in college. Professors Claire Stewart and Robert Walljasper of City Tech spoke about academic expectations and extra-curricular involvement in post-secondary education. Students concluded their day with a C-CAP alumni panel where three alums, David Rivera, Patrice Vassell, and Jodie-Ann Williams, gave them the scoop on what to expect from college.



Social Media Expert Panel put together by the C-CAP New York Alumni Board on June 4 at the International Culinary Center


On Monday, June 4, C-CAP’s New York Alumni Board hosted a panel of experts to talk about how C-CAP alumni can best use social media to leverage their career. With Instagram, Facebook, Twitter and other platforms so prevalent, guests gathered at the International Culinary Center (ICC) to listen to influencers answer questions about how to use different social media platforms and how they are influencing our industry from trends to hiring.

Watch a video of the full panel on our Facebook page here.



Teacher Professional Development Day on June 7 focused on seasonality, sustainability, and sourcing of ingredients and food


C-CAP New York teachers gathered at the International Culinary Center (ICC) on Thursday, June 7, to learn about the seasonality, sustainability and sourcing of ingredients when it comes to food prep. CEO and Founder of Burlap & Barrel, Ethan Frisch provided a seasoned workshop on spices, ICC Lead instructor, Chef Jeff Butler got hands-on with a fish butchery demo, and C-CAP alum, Alana Jacobs served up two tasty Keta salmon recipes, provided by Alaska Seafood, for our chef instructors.









Back to News